Easy Turtle Bars Recipe

I had to share my Easy Turtle Bars because one small trick creates glossy caramel, silky chocolate, and perfectly toasted pecans that’ll make you want the recipe now.

I make Easy Turtle Bars when I want something rich, gooey, and a little bit dangerous. Soft caramels swirl through the layers and chopped pecans give that crackle you didnt know you needed.

Its silly how addictive they are, I try to ration them but fail every time. There is a tiny trick I use so the caramel stays silky and the top looks like it belongs in a bakery, not my kitchen, but I wont spoil it here.

Put them on a tray or hide them from guests, either way they vanish fast.

Ingredients

• Rich, buttery base adds moisture, saturated fat and calories, gives bars their tender crumb
• Granulated sugar sweetens heavy, fuels carbs and quick energy but little nutrition
• Tiny splash of vanilla boosts flavor, adds aroma, almost no calories or nutrients
• All purpose flour gives structure, lots of carbs and gluten, not much fiber
• Soft caramels make the gooey middle, mostly sugar with some dairy fat
• Semisweet chocolate chips give chocolatey balance, contain antioxidants but also sugar and fat
• Chopped pecans add crunch, healthy fats, fiber and a bit of protein

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 14 ounce bag soft caramels, unwrapped (about 40 caramels)
• 2 tablespoons heavy cream or whole milk
• 2 cups semisweet chocolate chips (about 12 ounces)
• 1 cup chopped pecans
• Flaky sea salt for sprinkling, optional

How to Make this

1. Preheat oven to 350 F and line a 9×13 inch pan with parchment or foil, spray lightly so the crust wont stick.

2. Make the crust: cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup granulated sugar until fluffy, stir in 1 teaspoon vanilla. Mix in 2 cups all purpose flour and 1/4 teaspoon salt until a crumbly dough forms, then press evenly into the prepared pan.

3. Bake the crust 15 to 18 minutes, until edges are just golden. Let it cool a few minutes while you melt the caramel, but dont let it get stone cold.

4. Melt the caramels: place the unwrapped 14 ounce bag of soft caramels and 2 tablespoons heavy cream or whole milk in a microwave safe bowl and heat in 20 to 30 second bursts, stirring between each, until smooth. Or use a double boiler if you prefer. Be careful, caramel is extremely hot.

5. Pour the warm caramel over the baked crust and spread it to the edges with an offset spatula or the back of a spoon. If the caramel firms up too fast, briefly warm it again.

6. Sprinkle 2 cups semisweet chocolate chips and 1 cup chopped pecans evenly over the caramel. Let sit 1 minute so the chips soften, then either microwave 20 to 30 seconds to melt them slightly or return the pan to the 350 F oven for 2 to 4 minutes until chips are soft. Use a spatula to spread the chocolate into a smooth layer.

7. Sprinkle flaky sea salt on top if you like that sweet salty contrast, then let the pan cool to room temperature. For clean slices chill in the fridge for at least 1 to 2 hours until fully set.

8. Use a sharp knife warmed under hot water and dried between cuts to get neat bars. Store in an airtight container at room temp for up to 3 days or in the fridge for up to a week.

Equipment Needed

1. 9×13 inch baking pan, lined with parchment or foil and sprayed lightly so the crust wont stick
2. Large mixing bowl and electric mixer (stand or hand), or a sturdy wooden spoon if youre mixing by hand
3. Measuring cups and spoons (1 cup, 1/2 cup, teaspoons)
4. Microwave safe bowl for the caramels or a heatproof bowl plus a saucepan for a double boiler
5. Offset spatula and rubber spatula, or the back of a spoon to spread the caramel and chocolate
6. Cutting board and a sharp knife for chopping pecans and later slicing the bars
7. Oven mitts and a cooling rack to let the pan cool to room temp
8. Airtight container for storing the bars, plus a towel to warm and dry the knife between cuts

FAQ

Easy Turtle Bars Recipe Substitutions and Variations

• Unsalted butter: swap for the same amount of salted butter, but skip the 1/4 teaspoon salt in the recipe. Or use 1 cup vegan stick butter for a dairy free bar, note the texture might be a touch softer.
• Granulated sugar: use 1 cup light brown sugar instead for chewier, more caramel flavor, or use 1 cup coconut sugar to cut refined sugar, your crust will be a bit darker.
• Soft caramels: replace with about 14 ounces of jarred dulce de leche or caramel sauce (same weight), or make caramel from a 13.4 ounce can of sweetened condensed milk if you wanna go homemade.
• Semisweet chocolate chips: use an equal weight of chopped bittersweet or milk chocolate bars (about 12 ounces), or swap for 2 cups dark chocolate chips if you prefer less sweet, just chop bars fine so they melt smooth.

Pro Tips

1) Use the bottom of a measuring cup to press the crust firmly and evenly, makes for a neater edge and less crumbling. If you have time, press it, then chill 10 to 15 minutes before baking so it bakes without shrinking as much.

2) Melt caramels low and slow. Microwave in short bursts and stir, or better yet use a double boiler, and add the cream only a little at a time. If the caramel looks grainy, heat gently and stir in a tiny splash more cream, that usually smooths it out.

3) For the chocolate layer, stop heating while there are still small unmelted bits and stir them in with the residual heat, it prevents the chocolate from seizing. If you want an extra glossy, spreadable finish add 1 teaspoon of neutral oil or a bit of butter when you melt the chips.

4) Toast the pecans for way more flavor, 5 to 8 minutes at about 350 F, watch them closely so they dont burn. Sprinkle flaky sea salt while the chocolate is still tacky, then chill fully for the cleanest cuts; warm the knife under hot water and dry it between slices for neat bars.